
Simple but scrumptious! Super-easy cakes you can make TODAY, from a brownie banana loaf to a biscuit showstopper (and one you don't even need to bake)
Daily MailBaking doesn't need to be taxing - as our simple guide shows. BROWNIE BANANA BREAD Serves 8 150g dark chocolate, chopped into chunks 125g unsalted butter, cut into pieces 200g golden caster sugar 3 eggs 200g self-raising flour 50g cocoa powder 2 ripe bananas, peeled and mashed Brownie banana bread Heat the oven to 180C/160C fan/gas 4. LEMON DRIZZLE BUNDT CAKE By Jane Dunn Serves 12 300g unsalted butter, at room temperature, plus extra, melted, for greasing 300g self-raising flour, plus extra for dusting 300g caster sugar 6 eggs Grated zest of 3 lemons For the drizzle 75ml lemon juice 75g caster sugar To decorate 100g icing sugar 1-2tbsp lemon juice Grated lemon zest Lemon drizzle bundt cake Preheat the oven to 160C/140C fan /gas 3. CAPPUCCINO CAKE By Eleanor Maidment Serves 10-12 175g unsalted butter, softened, plus extra for greasing 5 tbsp whole milk 3 tbsp instant coffee 175g light brown soft sugar 3 large eggs 175g self-raising flour 1⁄2 tsp fine salt For the topping 100g mascarpone 60g icing sugar 100g double cream 10g dark chocolate, grated Cappuccino cake Preheat the oven to 170C/150C fan/gas 3.5. MOSAIC BISCUIT-TIN CAKE By Liberty Mendez Serves 8-10 For the cake 350g self-raising flour a pinch of fine sea salt 225g caster sugar ½ tsp bicarbonate of soda 150ml vegetable oil, plus extra for greasing 2 tsp vanilla paste ½ tbsp white wine vinegar or apple cider vinegar For the icing and decoration 200g unsalted butter, softened 400g icing sugar 3 tbsp milk 1 tsp vanilla paste 300g biscuits, a quarter roughly chopped and the rest sliced in half through the middle if filled Biscuit-tin mosaic cake Preheat the oven to 180C/160C fan/gas 4.
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